Combine the green beans, cucumber, garlic, chili, lime juice, brown sugar, fish sauce, 1 teaspoon salt, and 1/2 teaspoon pepper in a resealable plastic bag. Smash with a rolling pin and let sit until softened, 15 minutes. Meanwhile, heat the oil in a small pot over medium heat. Add the shallots and cook, stirring occasionally, until browned, 10 to 12 minutes. Drain on a paper towel–lined plate. Sprinkle the shallots over the salad just before serving.
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